1/2 c. packed brown sugar
1/4 c. butter
1 tube refrigerated flaky buttermilk biscuits (I used low fat)
4 oz. cream cheese, cubed into 10 pieces
1/4 c. chopped pecans
In a small microwave bowl, heat the brown sugar and butter on high for 1 minute or until the sugar starts dissolving. Mix together with the pecans to combine, and set aside. Flatten each biscuit with your fingers. Place one small piece of cream cheese in the center of the dough and fold the dough over, shaping it into a dumpling shape and making sure the edges are closed. Repeat for all of the biscuits. Spray a 10-inch fluted tube pan coated with non stick cooking spray. Place the biscuits in the bottom in a windmill pattern. Pour the pecan butter mixture over the top evenly. Bake at 350 degrees for 20-25 minutes or until golden brown. Invert onto a serving platter.
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